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about 14 pieces
280g sweet potatoes, peeled
The calculation for making it according to the weight of the potatoes is listed below the recipe.
45g granulated sugar
Dash of cinnamon
15 g (1 egg yolk)
8g of rum
30g unsalted butter
1 egg yolk
1/2 teaspoon of milk
black sesame seeds
・Bring the butter to room temperature.
・If you add cinnamon, mix it with granulated sugar.
・Preheat the oven to 230 degrees Celsius before rolling out the dough.
How to make it.
(1)Peel the sweet potatoes, cut off the top and bottom and cut into 1 cm pieces. 2. Soak the sweet potatoes in water for 10 minutes to remove the scum.
(2) Change to fresh water and boil from the water. After boiling, skewer the fish for about 10 minutes and if it is soft, take it off the heat.
(3)Mash them with a rolling pin while they are hot. It’s okay if there are some grains left over.
(4) Combine the granulated sugar with the cinnamon (if desired) and add it while (2) is still warm. I imagine the heat will dissolve the sugar.
(5) Then add the egg yolks and rum, in that order, and mix.
(6) Make the butter into a pomade and add it when (5) has dropped to about human skin temperature.
(7) Cover with plastic wrap and chill in the refrigerator for at least 30 minutes to tighten.
(8)Form into ping-pong balls.
The bottom of the silpat tends to stick, so a baking sheet or baking paper is recommended.
(9) Combine the glazed egg yolk and milk and brush the surface with a brush.
(10) Finally, top with black sesame seeds and bake at 230℃ for about 10 minutes.
Bake for 10 minutes at 230°C.
(11) If you move the dough before it cools down, it will be crushed, so let it cool slowly.
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